ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous-phase toluene extraction of unsaponifiables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α-cholestane as internal standard. Compounds were confirmed by gas chromatography-mass spectrometry.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15747.x
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